Paris Mash Rich Creamy Mashed Potato Food

CREAMY MASHED POTATO

Steps:

• Place in a large pot with 1 tbsp salt. Add water so it's 10cm / 4" above potatoes.
• Bring to a boil over high heat then reduce heat so it's simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Add Flavourings then mash well, using milk to make it looser if desired.
• DO NOT use: a beater, stick blender, food processor or blender. You can pulse with a stand mixer or handheld mixer but be cautious, stop as soon as it's creamy (potatoes will quickly go from perfect to gluey using appliances).
• Transfer to serving bowl, make pretty swirls across the top and drizzle over butter. Sprinkle with chives then serve!

PARIS MASH

Steps:

• *I didn't want to fuss with peeling hot potatoes, so I peeled them before boiling. The recipe says boil them unpeeled and then peel while warm - suit yourself - I don't think I did any harm peeling them first.
• So, bring a large saucepan of water to a boil, add a good tablespoon of salt, and add your potatoes, whole, peeled or unpeeled, and cook until you can poke a skewer or sharp knife through them with no resistance at all.
• Remove potatoes when cooked, and peel if necessary.
• Now, the recipe says to pass them, in batches, through a mouli or a potato ricer before beating in the heated milk, cream and butter with a wooden spoon - but I don't have a mouli or a ricer, and, if you don't have them either, move on to the next step!
• Use a potato masher to smash the potatoes down roughly.
• Combine the milk and cream in a jug and heat for about 1 minute on HIGH in the microwave.
• Now, using a wooden spoon, gradually beat in the hot liquid and the sliced butter, in turns, until well combined.
• Next comes the 'tricky bit'. To get it really smooth without the benefit of fancy equipment, you need to use a stick mixer - but if you overdo it, the potato will go gluey, so you have to be careful!
• Using an electric stick mixer, just stab into the potatoes about 4-6 times, moving the mixer to different positions - no more than about 15-20 seconds in all.
• Taste, add salt and pepper as required.
• Then stir briefly again to make sure the mash is beautifully smooth.
• Serve immediately.
• The Paris Mash will keep in the refrigerator for a day or two and it re-heats very happily in the microwave.
• Perfect served with your favourite casserole.

CREAMY MASHED POTATOES

Steps:

• Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
• Heat the milk and butter in a small pan, then pour over the potatoes. Remove from the heat, then mash potatoes using an electric hand whisk or potato masher. Tip in the créme fraîche and beat with a wooden spoon until smooth and creamy. Season with pepper and a pinch of salt.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.